Despite their increasing presence in the waters of the Aegean and Mediterranean, blue crab consumption in Turkey is still below that of most other parts of the world. 

The protein-rich blue crab is so-named because of the color of its pincers and claws. It was moved from its home waters around North America to lagoons in the north Aegean and lakes around Enez in Turkey.

Blue crabs have spread throughout the Aegean and Mediterranean coasts in recent years. Currently 15 bays off the Mediterranean coasts are home to the creatures.

Yılmaz Emre, director of the Mediterranean Water Products Research Institute in Antalya, said the blue crab is a luxury product in developed countries because of the quality of its meat and the price. Blue crab is mostly consumed in China, France, Indonesia, Japan, Philippines, Spain, Thailand and the United States. Turkish consumers, on the other hand, generally do not know what a blue crab is, he said.

Blue crab in Turkey is only consumed in its native regions and mostly by foreign tourists. Emre said the meat in the chest, pincers and claws of a blue crab is high in protein and low in fat.

“Demand for soft-shell blue crabs have been high in the world over the last 30 years. These crabs are omnivores. They also eat plankton, fish, plant, mollusks and shellfish in different periods of their life. Male blue crabs are bigger than the female ones. That's why the males are more popular,” said Emre.

Turks consume almost no blue crabs simply because most of them do not know what a blue crab is, he said. “Blue crabs are good both for human health and the regional fishing industry. They should be a part of Turkish economy,” he said.

Foreign tourists show interest in crabs

Erdal İbik, owner of Mavi Yengeç (Blue Crab), in Demre, said he has been selling blue crabs in his restaurant for the last 15 years. Foreign tourists who visit Antalya, especially Russians, come to Demre to eat blue crabs, he said. 

People from cities other than Antalya also come to Demre to buy blue crabs. İbik said many people believe the blue crab's fat helps paralyzed patients to recover.

At Mavi Yengeç the shell is first removed and then the crab is cooked and served to customers After breaking off the claws and setting the body aside – a mallet is needed to crack the claws – one can enjoy the delicious claw meat.